Succulent Slow-Cooked Beef Ribs (Printable)

Tender beef ribs slow-cooked and glazed with smoky barbecue sauce for a hearty meal.

# What You'll Need:

→ Beef

01 - 3.3 lbs beef short ribs

→ Dry Rub

02 - 1 tbsp kosher salt
03 - 2 tsp freshly ground black pepper
04 - 1 tbsp smoked paprika
05 - 1 tsp garlic powder
06 - 1 tsp onion powder
07 - 1 tsp dried thyme
08 - ½ tsp cayenne pepper (optional)

→ Barbecue Glaze

09 - 1 cup gluten-free barbecue sauce
10 - 2 tbsp apple cider vinegar
11 - 1 tbsp honey or brown sugar
12 - 1 tsp Worcestershire sauce

→ For Baking

13 - ½ cup beef broth

# Directions:

01 - Preheat the oven to 300°F.
02 - Combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, dried thyme, and cayenne pepper in a bowl.
03 - Pat the short ribs dry with paper towels then evenly coat all sides with the dry rub, pressing it into the meat.
04 - Place ribs bone side down in a large roasting pan. Pour beef broth into the bottom of the pan.
05 - Cover pan tightly with aluminum foil and bake for 2.5 hours until the meat is very tender.
06 - Whisk together barbecue sauce, apple cider vinegar, honey or brown sugar, and Worcestershire sauce in a bowl.
07 - Remove ribs from oven, discard foil, and generously brush ribs with barbecue glaze.
08 - Increase oven to 425°F or set broiler to high. Return ribs uncovered to oven and cook 15 to 20 minutes, basting with additional glaze halfway through, until sticky and caramelized.
09 - Let ribs rest for 10 minutes before slicing and serving.

# Expert Advice:

01 -
  • The dry rub creates a deep, spiced crust that locks in all the flavor while the ribs braise.
  • Slow roasting in broth keeps the meat incredibly moist, no grill or smoker needed.
  • That final broil with the glaze gives you sticky, caramelized edges that taste like summer.
  • Leftovers reheat beautifully and taste even richer the next day.
02 -
  • Do not skip the foil during the slow roast, uncovered ribs will dry out before they get tender.
  • Use a meat thermometer if you are unsure, the internal temperature should hit around 95°C (203°F) for fall-off-the-bone texture.
  • Watch closely during the final broil, the glaze can go from caramelized to burnt in under a minute.
03 -
  • Add a teaspoon of liquid smoke to the glaze if you want that authentic smokehouse depth without a grill.
  • Save any leftover glaze in the fridge, it is perfect for chicken, pork chops, or even roasted cauliflower.
  • If the ribs release a lot of fat during cooking, carefully pour some off before glazing so the sauce does not get greasy.

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